Leftover Chicken & Spring Veg Risotto

Preparation

While chicken and rice seem to be the stars of this easy risotto, the real highlights are the spring ingredients: peas, asparagus and mint. Stirring in Parmesan and mascarpone creates the ultimate creamy texture, and don’t forget the lemon juice, which adds the perfect pop of flavor at the end.

*This recipe originally ran in the United Kingdom on HexClad.uk.

1. Put the stock in a HexClad 2QT/2 L Hybrid Saucepan over low heat. 

2. In a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan, heat the oil over medium heat. Add onion and garlic, season with salt and fry for 3 to 4 minutes, until softened. Add rice and stir to coat every grain in the oil. Cook for 2 minutes, stirring often. Add a ladle full of the hot stock and cook, stirring, until the stock has been absorbed by the rice. Continue adding the stock one ladle at a time, stirring constantly, until fully absorbed between additions. This should take 18 to 20 minutes.

3. In the final few minutes of cooking the rice, add the chicken, peas and asparagus. Cook, stirring until the chicken is piping hot. When all of the stock has been absorbed, stir in the Parmesan and mascarpone, if using. Add the lemon zest, juice and mint. 

4. Spoon the risotto into shallow bowls. Drizzle with a little extra-virgin olive oil, sprinkle with more Parmesan and serve.